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Chocolate-Dipped Anise Biscotti

 Chocolate-Dipped Anise Biscotti
Classic biscotti cookies take on a whole new level of deliciousness with help from licorice-laced aniseed. Wrap up these sweet treats for your friends and family to enjoy with a steaming cup of coffee. —Leslie Kelley, Klamath Falls, Oregon
36 ServingsPrep: 35 min. Bake: 40 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons anise extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups sliced almonds, toasted
  • 2 tablespoons aniseed
  • 10 ounces milk chocolate candy coating, melted


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and extract. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well. Stir in almonds and
  • aniseed.
  • Divide dough in half. On a parchment paper-lined baking sheet, shape
  • each portion into a 12-in. x 2-in. rectangle. Bake at 325° for
  • 25-30 minutes or until firm to the touch and the edges are golden
  • brown.
  • Cool on pans on wire racks. When cool enough to handle, transfer to a
  • cutting board; cut diagonally with a serrated knife into 3/4-in.

2 of 2

Chocolate-Dipped Anise Biscotti (continued)

Directions (continued)

  • slices. Return to baking sheets cut side down.
  • Bake for 6-7 minutes on each side or until golden brown. Remove to
  • wire racks to cool completely. Dip each cookie halfway into melted
  • candy coating, allowing excess to drip off. Place on waxed paper
  • until set. Store in an airtight container. Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 145 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 72 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.